In various countries they have their own names. In Poland, he calls him "Prawdziwek, Prawy" in Italy "Porcino", in England "Penny Bun", in France "cèpe de bordeaux", in Spain "Hong Blanco" but all these names mean a one-king of mushrooms, i.e. a mushroom with the Latin name boletus edulis.
Today, I started this entry a little differently than usual and I will finish differently, because with an emphasis on the culinary use of this very tasty mushroom. So I will give a recipe for a very simple and brilliant dish made of freshly collected noble boletus.
All noble porcini mushrooms visible in the pictures landed on a plate in a dish called tagliatelle with boletus.
What is needed to prepare this dish for two? About 500 g of fresh, young and healthy noble porcini mushrooms, large onion, 30%cream, tagliatelle pasta or other flat ribbons, Parmesan cheese or other hard cheese, butter, salt, pepper.
Preparation. Peel and cut the onion into cubes. In a frying pan, melt the butter and fry the onion on it, but not until golden brown, but until it begins to let the juices start. Onion must be clear after frying.
We clean and wash the porcini mushrooms thoroughly, because the grinding sand while eating is not indicated.
Cut the mushrooms into large cubes, and hats into thicker stripes.
Add the chopped mushrooms to fried onions and stew for a few minutes, but so that the mushrooms are still quite hard.
Finally, add the cream and stew until the cream is reduced and a thick sauce will form.
Serve with previously cooked pasta, and sprinkle with grated cheese. You can serve with white wine, but I was satisfied with non -alcoholic beer.
Enjoy your meal
